Coping with Wheat Quality in a Changing Environment: Proteomics Evidence for Stress Caused by Environmental Changes

Abstract

High temperatures (HTs) during grain fi lling adversely impact grain yield and its end-use quality for wheat. HTs strongly reduce the expression of major enzymes associated with starch synthesis, whereas enzymes associated with defence against stress and protein folding are dramatically increased. Using proteomics tools, the effect of different temperature regimes on storage protein (SP) accumulation was investigated. HT signifi cantly decreased the quantity per grain of individual gliadin and glutenin spots, but at maturity the ratio of gliadin to glutenin was not modifi ed. HT during grain fi lling strongly reduced starch accumulation, modifi ed the size distribution of starch granules, and to a much lesser extent, reduced the quantity of total proteins per grain. The aggregation and polymerisation of SP was investigated using asymmetric fl ow fi eld fl ow fractionation. Previous analyses of near-isogenic hard/soft lines showed that characteristics of glutenin polymers were signifi cantly infl uenced by puroindoline alleles ( Pina-D1a and -D1b ), and proteomics analysis showed that a typical mechanism of unfolded protein response occurs in ER, resulting from stress during protein accumulation. Effects of alleles encoding puroindolines, HMW-GS and LMW-GS, and temperature during grain development on glutenin polymer characteristics, dough rheological properties, and bread loaf volume were investigated for 40 cultivars grown in six environments in France. A difference of only 2 °C in average daily air temperature between locations during the grain-fi lling period resulted in increased molecular mass of the glutenin

Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat

“…Since environmentally induced changes in grain protein composition are associated with the altered expression of genes encoding Glu and Gli proteins [80], it could be presumed that terminal stress observed in 2016/2017 affected the expression of some regulatory proteins such as transcription factors (TF), heat shock (HSP) and late embryogenesis abundant (LEA) proteins that influence the expression of certain Gli genes causing, in turn, the increase of IPT and TPT after digestion. High throughput transcript sequencing of 61 durum wheat accessions showed quantitative and quantitative differences between the CD epitopes expressed in the endosperm; a few accessions showing a lower fraction of CD epitope-encoding α-gliadin transcripts [81].…”

Rising Atmospheric Temperature Impact on Wheat and Thermotolerance Strategies

“…Protein fractions (albumin, globulin, gliadin, and glutenin) are important components for the end use quality of wheat grain [ 90 ]. High temperature at the grain filling duration decreases the albumin and globulin content [ 91 ], whereas it increases the gliadin content at the expense of glutenin content in wheat [ 92 ]. Furthermore, high temperature increases the protein content but reduces the production of glutenin, sedimentation index [ 71 ], and essential amino acids such as lysine, methionine, and tryptophan content, which determines the viscoelastic properties of wheat loaf [ 45 ].…”

Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat

“…Significant location and genotype by location effects should be expected for quality traits which are known to be strongly influenced by weather and management, which is collectively described as “environment” (Awulachew, 2019; Branlard et al., 2015; Dupont & Altenbach, 2003; Park et al., 2014). Prediction models must be subjected to this variability in order to be useful in practice.…”